Prawn and clam bisque

  • Preparation Time12 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
1 tbsp olive oil
15g butter
50g roasted garlic cloves
2 leeks, minced
45g plain flour
60ml brandy
800ml reduced-sodium chicken broth
60g tomato paste
1 russet potato, peeled and diced
230g prawn, peeled and deveined
12 steamed clams, shells discarded, clams chopped
125ml double cream
15g freshly chopped dill leaves
Rolls, for serving, optional
1) Heat the oil and butter together in a large saucepan. Add the roasted garlic and leeks and saute 3 minutes, until the leeks are soft. Add the flour and stir to coat.

2) Add the brandy and simmer for 2 minutes. Add the stock, tomato puree and potato and bring to a boil. Boil 6 minutes, until the potatoes are fork-tender.

3) Add the prawns and clams and simmer 1 minute to heat through. Add the cream and dill and simmer 1 minute. Serve with rolls, if desired.

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